6 Serves
85 Mins
Using a chefs knife and cutting board, dice the beef chuck into uniform 1-inch cubes.
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SpanishVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
135 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
629 mg / 1,250 mgPotassium
1204 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
14 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
21 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the beef chuck and the Rendang spice paste to the pot, stirring with a wooden spoon until the meat is browned and the aromatics are fragrant.
Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally with a slotted spoon to prevent sticking, until the liquid has reduced to a thick, dark oil-based sauce coating the beef.
42
g5
g12
g
Moroccan
Italian